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–+ servings

Chicken Keema (Indian Spiced Ground Chicken)

309kcal
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Prep 5 minutes
Cook 40 minutes
Total 45 minutes
A quick and flavorful Chicken Keema made with ground chicken, peas, onions, tomatoes, and aromatic spices. This healthy, protein-packed dish comes together in about 30 minutes and fills the kitchen with the warm fragrance of garam masala. Perfect with dinner rolls, roti, or rice.
Servings 4
Course Entree
Cuisine Indian

Ingredients

  • 1 pound Ground Chicken
  • 1 tbsp Yogurt
  • 2 cups Red Onions diced
  • 1/2 cup Tomatoes diced, crushed, grated or pureed
  • 1 cup Peas Boiled
  • 1 tbsp Ginger-garlic Paste
  • 1-2 Green Chilies optional
  • 2 tbsp Oil
Whole Spices
  • 1 tsp Cumin Seeds
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 1 inch Cinnamon
Ground Spices
  • 1 tsp Coriander Powder
  • 1/2 tsp Kashmiri Red Chili Powder can substitute with Paprika
  • 1/2 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
Seasoning
  • 3/4 tsp Salt adjust to taste
  • 1/2 tsp Dried Fenugreek Leaves Kasuri Methi

Method

Preparation
  1. In a bowl, add the ground chicken along with about ¼ cup water and mix well using a circular motion.
    2. You may add a little more water gradually if needed. The goal is for the chicken to lose its stringy texture and become smooth and paste-like. This technique helps prevent the finished dish from becoming overly lumpy and gives the keema a softer texture.
  2. Boil the peas on the stovetop or in the microwave for about 2 minutes. Set aside.
Cooking the Chicken Keema
  1. Heat the oil in a nonstick pan over medium heat. Add the cumin seeds, cinnamon stick, and cardamom
    2 tbsp Oil, 1 Black Cardamom, 2 Green Cardamoms, 1 inch Cinnamon, 1 tsp Cumin Seeds
  2. As soon as the cumin seeds begin to sizzle, add the diced onions and cook for about 10 minutes. The onions will soften and gradually turn golden brown.
    2 cups Red Onions
  3. Add the ginger-garlic paste and green chilies. Sauté for about 2 minutes until the raw smell of the ginger and garlic disappears.
    1 tbsp Ginger-garlic Paste, 1-2 Green Chilies
  4. Add the coriander powder, Kashmiri red chili powder, turmeric powder, and salt. Mix well and cook the spices for about 2 minutes so they bloom in the oil.
    1 tsp Coriander Powder, 1/2 tsp Kashmiri Red Chili Powder, 3/4 tsp Salt
  5. Add the ground chicken to the pan and mix thoroughly with the onions and spices.
    1 pound Ground Chicken
  6. Cook for about 5 minutes, stirring occasionally. Add the yogurt, mix well, and cook for another 2–3 minutes.
    1 tbsp Yogurt
  7. Stir in the tomatoes and continue cooking for about 8–10 minutes.
    1/2 cup Tomatoes
  8. Add the boiled peas and garam masala, mix well, and cook for another 2–3 minutes.
    1/2 tsp Garam Masala, 1 cup Peas
  9. Turn off the heat and finish by sprinkling the dried fenugreek leaves (kasuri methi) over the dish.
    1/2 tsp Dried Fenugreek Leaves

Nutrition

Serving1 portionCalories309kcalCarbohydrates17gProtein23gFat17gSaturated Fat3gPolyunsaturated Fat4gMonounsaturated Fat9gTrans Fat0.1gCholesterol98mgSodium557mgPotassium893mgFiber5gSugar7gVitamin A520IUVitamin C25mgCalcium60mgIron2mg

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